The House of Angostura is calling on South African bartenders to start prepping their winning recipes. The national heat for Angostura Global Cocktail Challenge 2020 is set to take place in South Africa during September, followed by the Africa and Middle East regional heat in Cyprus early October, and the grand final in Trinidad and Tobago during Carnival in February 2020.
The ultimate winner of the grand final will take the title of Angostura Global Cocktail Challenge Champion, USD$10,000 and a two-year contract as Angostura’s Global Brand Ambassador.
Here’s a look at SA’s most recent winning cocktails made by Dino Batista of Molecular Bars and George Hunter of Copper Monkey.
George Hunter
Rum-inspired Orpic
Ingredients
50ml Angostura 7-year old rum
40ml Guava juice
25ml Velvet Falernum
20ml Aquavit
5 dashes Angostura aromatic bitters
Method
Add all ingredients in a cocktail shaker with ice and shake hard. Double strain into a rocks glass over cubed ice. Garnish with a sprig of fresh dill.
Amaro inspired Amaro a Day
Ingredients
40ml Angostura di Amaro
20ml Cointreau
20ml Fresh lime juice
10ml Simple syrup
50ml Fresh pressed apple juice
3 dashes Angostura aromatic bitters
India Pale Ale (IPA)
Method
Add all ingredients except the IPA in a shaker with ice and shake hard. Double strain into a Collins glass over ice and top with IPA. Add a mint sprig and cinnamon as garnish.
Note: burn the cinnamon before serving.
Dino Batista
Rum inspired The Sanctuary
Ingredients
37.5ml Angostura 5-year old rum
15ml Pinotage syrup
37.5ml Homemade pineapple ‘water’
10ml Freshly pressed lime juice
7 dashes Angostura aromatic bitters
Method
Shake all ingredients over ice. Double strain into a chilled coupe and garnish with dehydrated pineapple.
Bitters inspired Ascension Sunday
Ingredients
37.5ml Mezcal
20ml Medium cream sherry
2 dashes Absinthe
1 bar spoon Muscovado sugar (brown sugar)
Flesh of ¼ grapefruit
4 dashes Angostura aromatic bitters
Method
Muddle grapefruit flesh and sugar in the bottom of the glass. Combine the rest of the ingredients and add crushed ice. Churn. Pour into highball glass, top with crushed ice and garnish with dehydrated grapefruit slice.
